Swiss Bacon Bread

I’m thrilled to have my friend and honorary little brother, Stacey Little from SouthernBite guest posting today! I know y’all will enjoy visiting with him as much as I do! To follow along on my progress, you can check out my latest journal entry by clicking here, but be sure you check out this yummy Swiss Bacon Bread first!

Gratefully,

Hey, y’all! It’s such a pleasure to be back over here with the Southern Plate family. I’ve missed y’all! It’s my pleasure to bring you another one of my favorite recipes. Certainly, I hate the circumstances for my visit, but I still enjoying visiting. I told Christy that she didn’t have to break both legs just to get me back over here – one leg would have been plenty. 🙂

Ever since the accident, I’ve been begging Christy to let me help with something. After a few weeks of pressure, she’s finally breaking down and letting me do a few things to help. And in typical Southern belle fashion, she’s been so grateful. In fact, in a text the other night, she mentioned that she couldn’t believe I would be so willing to help her out. Honestly, I would do anything she asked. But the more I thought about it, I realized that there are often blessings in tragedy. Good comes out of folks when bad things happen. Christy has been fortunate to have folks bring her meals and send her sweet gifts and messages. That’s what friends do. She’s has been such a blessing to me and others in so many ways, I wanted to be able to return the favor.

Christy is the eternal optimist, as you well know. After all of this, her outlook has remained as sunny and chipper as ever- maybe even more than before. We all can learn so much from her. No matter what we face in our lives, things are a lot more tolerable if we go into them with the right mindset and a chipper disposition. It’s like mama always said, “You’ll catch more flies with honey than with vinegar.” I think the same rings true here. Christy’s making the best of her situation. Something tells me there’s something in your life that you could change your attitude about, too. I know there is in mine. Each of us is a work in progress, remember.

This recipe is special because it’s my Mom’s.

I love sharing my food with y’all, but I love sharing her’s even more. It’s ooey, gooey and filled with bacony yuminess. We love it and I’m sure y’all will too. One of my readers even said she made it and served it for breakfast. I guess it does have bacon!

The amount of bacon and cheese you’ll actually use will depend on how big your loaf of bread is as well as how many loaves you use. You will not need all 8 oz of cheese or 12 oz of bacon, but this should give you plenty regardless. I’d recommend not cutting it all up in case you don’t use it all. And who can’t use some extra bacon and cheese??? ~grins~

Mix the melted butter, mustard and chives together and set aside.

Next, slice your bread into 1 inch pieces, but be careful not to slice all the way through. You want some left at the bottom to hold it all together.

Next, spoon your butter mixture into the cuts you made in the bread.

Next, cut your sliced Swiss cheese into quarters.

Take a piece of the quartered cheese and insert it into the slits in the bread.

Slice your bacon in half, then slice the halves into half long ways to make long strips.

Swiss Bacon Bread

Ingredients

16ozfrench breadthis can 1 big loaf, or 2 smaller loaves

1/4cupbutter1/2 stick, melted

2teaspoonsprepared yellow mustard

1teaspoondried chives

8ozsliced Swiss cheese

12ozbacon

Please note: The amount of bacon and cheese you’ll actually use will depend on how big your loaf of bread is as well as how many loaves you use. You will not need all 8 oz of cheese or 12 oz of bacon, but this should give you plenty regardless. I’d recommend not cutting it all up in case you don’t use it all.

Instructions

Melt butter and stir in mustard and chives; set aside.

Slice bread into about 1 inch pieces without cutting all the way through the bread.

Using a pastry brush or spoon, spread butter mixture in the inside of each slice of bread.

Cut Swiss cheese into quarters and place one piece in between each of the slices.

Cut bacon strips in thirds, then lengthwise. Place a strip on each slice of bread.

Wrap in foil and bake at 400 degrees F for 20 minutes.

Remove from oven and pull foil back, broil on low until bacon is crisp.

OH MY! Egg Casserole? Regardless of what they say, I haven’t met an egg (or potato for that matter!) that I didn’t like! Would you be so kind as to share your Egg Casserole recipe with me? Sounds delish! And the bread sounds like a wonderful accompaniment! If you would like to do so, please respond to elyrehs at yahoo dot com! Thank you so much! Sheryle

Welcome Stacey, we are so blessed to have Christy and now you as well. I made your bread except I didn’t have any Swiss so I used Colby jack. was way too YUMMY thank you for the recipe. Oh also we don’t like mustard so I used a little Italian dressing. I always have plenty of small loaves of french bread in the freezer as the sandwich shop Jimmie John’s sells their day old bread for 49 cents a loaf so I buy about 10 loaves at a time cut them in half put them in a jumbo size zip bag. Then I have plenty for subs, garlic bread, crostini, cheese bread or a sudden yummy recipe like yours. Come and visit Christy’s fans again. We all love and pray for her well being daily. Wishing you well Christy thank you letting Stacey visit.

This is a great brunch recipe. I make it using Canadian cheddar and sliding thin slices of sweet onion into the slit instead of Swiss. Two great tastes on a brunch table with a bowl of boiled eggs, a platter of scrambled and a couple of big baskets of fruit filled muffins. Mmmm.

This sounds like a winner! Bacon, cheese, butter, chives and bread! What’s not to like, lol! I’m not a big fan of Swiss cheese, although I do like baby Swiss since it is not so strong, but I am betting that any cheese the baker likes would be wonderful in this recipe! I also would use the prepared mustard and I encourage those of you who have children or yourselves who don’t “like” yellow mustard, to give it one try! I’m betting that if you don’t tell the kids, they will only notice how good this tastes! Yellow mustard is wonderful in certain recipes and not recognizable as the “yellow” stuff on wieners and burgers. I know the yellow color and sharp (sometimes) taste can be a turn off for some, but when mixed with butter…it’s a whole new animal! Meanwhile, get well soon Christy, as soon as those bones can heal, and thanks Stacey for helping her out, and this awesome recipe!

Looks really scrumptious, Stacey! I’ve been following your site for a bit now…and I like your recipes alot! I love Christy to bits (even though I’ve never met her) but I think any friend of hers is a friend of mine! Best wishes with your cookbook….I plan on getting me one!